I realize that zucchini is not a fan favorite around my house, but it seems like when I put vegetables in dessert that I am somehow making it a little more healthy! Right?!?
So this recipe is pretty straight forward you need:
For the cake:
3 cups of flour
3 cups of white sugar
1 tsp of salt
1 1/2 tsp of baking soda
1 tsp of baking powder
2 tsps cinnamon
1 tsp of allspice
1 tsp of nutmeg
1 tsp of cloves
1 tsp vanilla extract
3 eggs
1 1/2 cup of vegetable oil
3 cups of shredded zucchini
For the frosting
8 oz package of 1/3 fat cream cheese (softened)
1/2 cup of butter (softened)
2 1/2 cups of powdered sugar
2 tsps of cinnamon
3 tsps of Turbinado sugar
Preheat oven to 350.
First shred up all the zucchini...
Wowza! My mama knows how to grow em!
Peel that bad boy!
Shred it right up using a cheese grater!
Whisk together all of the dry ingredients (flour, sugar, salt, baking soda, and powder and spices) in a medium sized bowl and then all of the wet ingredients in a large bowl (oil, eggs, vanilla)
Add the dry ingredients gradually to the wet ingredients. I used a good old wooden spoon for this step!
Next fold in the zucchini until combined. It's a weird texture with the cake mix and zucchini, but just go with it!
Grease up a 9x13 pan with cooking spray and pour in the batter. Bake the cake for 40-45 minutes until a toothpick comes out clean!
Perfecto!The middle sank in just a titch, but it just made a deeper valley for all that delicious frosting to go in!
While the cake is cooking, whip up the frosting.
Cream together the cream cheese and butter in a mixer or using a hand mixer. Gradually add the powdered sugar until it's nice and thick! I like mine a bit more sweet and a little less cream cheese-y. 
Frost the cooked cake and sprinkle with the turbinado sugar and cinnamon!
It was oh-so-good! The cake is really like a spice cake and the frosting is the perfect balance! A little sugar and cinnamon on top just adds a some fall flavor and crunch! It was a hit, even with all that zucchini!
No comments:
Post a Comment